Buckwheat casserole
Description
This recipe won't take much time. Buckwheat casserole at home can be made with mushrooms, meat, or vegetables. This recipe is different from others—I suggest making buckwheat with cottage cheese. 1. First, cook buckwheat in slightly salted water (use twice as much water as buckwheat). Then let it steep briefly and cool down. 2. Meanwhile, place cottage cheese (low-fat is fine) in a deep bowl and add 2 eggs. Mix in a little sour cream and stir thoroughly. For a smooth consistency, you can blend everything with a mixer. 3. Once the buckwheat has cooled, add it to the cottage cheese mixture and stir. Do not use the mixer anymore—just mix well with a spoon. 4. Grease the baking dish or line it with parchment paper. Pour in the mixture and smooth the surface evenly. 5. Want to make your buckwheat casserole even more appetizing? Prepare a topping. Mix the remaining sour cream with 1 egg and a pinch of salt. Carefully pour this over the casserole and place the dish in a preheated oven for 35–40 minutes. When the top turns golden brown, the casserole is ready. Serve hot.